Hummus: How do you eat it?

For all those who like hummus... how do you eat it? With fresh vegetables? Pita chips? On a pita sandwich? Or maybe even by itself?! Ha!

Well... let me tell you... I LOVE hummus! And I found a great recipe in Veganomicon that I insist on sharing with you all! This is a classic recipe that is just perfect with fresh veggies! I also used this hummus recipe in my Too Good-To-Be-True, Healthy Nori Rolls! Yum, yum, yum!

Veganomicon's Hummus Recipe:

Ingredients

• 2 (15-oz) cans chickpeas (I used slightly more than this, one 15-oz can and one 19-oz can)
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 3 tbsp tahini
• 3 cloves garlic, crushed
• 1/4 cup water
• Pinch of coriander
• Salt, to taste
• Pepper, to taste
• Paprika (optional)

Directions

1. Puree half of the chickpeas and olive oil in a food processor by pulsing serveral times and stirring a few times in between.
2. Add the remaining chickpeas and olive oil, as well as the lemon juice, tahini, garlic, water, coriander, salt, and pepper.
3. Pulse several times and stir, until the desired creamy consistency.
4. Transfer to a bowl and garnish with paprika.
5. Cover and refrigerate until ready to eat. Serve with fresh vegetables or pita chips or use as a spread on a sandwhich.

To the cooks of Veganomicon, Isa and Terry: Thank you so much for the wonderful recipes!!

Yummy Teething Biscuits!

Yes, this is it! A recipe for teething biscuits! A great way for babies to take their mind off of those aches when their teeth are beginning to come in.

Now why would I want to make teething biscuits? Well Mallory, Eric and the newest addition, Sloane!, came to visit! Fabulous company, fun times, and Sloane is too cute for words! She's adorable! But Miss Sloane had it rough one night. Poor thing. It was possible she may have began teething, so we starting searching for home remedies and Eric found a recipe for Teething Biscuits: Oats & 'Naner Drops. Of course I had to make these for Sloane! Anything to make her feel better.

 

Teething Biscuits

Ingredients

• 1 cup quick oats
• 1 cup ground oats (grind oats into a flour-like consistency)
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 t nutmeg
• 1 tsp baking powder
• 2 ripe bananas, mashed

• 1 tsp vanilla extract
• 3 tbsp oil

Directions

1. In a medium bowl, mix together the oats, salt, cinnamon, ginger, nutmeg, and baking powder.
2. In a separate bowl, mix together the bananas, vanilla extract, and oil.
3. Add the banana mixture (wet) to the oat mixture (dry).
4. Drop by the spoonful onto a greased baking sheet.
5. Bake at 350 degrees F for 12-15 min.
6. Let cool on a cooling rack. 

These were like banana bread bites! This recipe was actually adapted from a vegan cookbook. And guess what? Sloane loved these! They fit perfectly into this great new invention: The Munchkin Fresh Food Feeder. It looks like a pacifier, but a mesh-like bag is attached to it, where you can put food in! It's really neat because you don't have to worry about the baby's safety (i.e. choking) while he/she is biting down or sucking on it.

I'm not sure who liked these more though... Eric or Sloane! Ha!

Vegan Rice Crispy Treats

Here's something new for ya! I decided to veganize the recipe for The Original Rice Krispie Treats! So how did I get this crazy idea? Well, I happened to be shopping at a local health food store with my friend Meagan, and we came across Suzanne's Ricemellow Creme a.k.a. vegan mashmallow fluff! Thinking about it for a second, we wondered how this would be in rice krispie treats.... hmm... Now all we needed was rice krispies... so we went on the search for a healthy rice cereal and found Erewhon Brown Rice Cereal! Though these treats weren't quite the real thing, they didn't taste too bad. They were sweet and tasty, BUT the vegan fluff didn't hold the rice cereal together enough. It was very delicate! As soon as you picked them up they would try to fall apart on you. Okay, so not the greatest reviews, but I still had to share! If anyone has suggestions of how to keep the treats together a little better, advice is welcomed this way!

Vegan Rice Crispy Treats

Ingredients

• 3 tablespoons soy-free vegan butter (Earth Balance)
• 1 (10-oz) container vegan fluff (Suzanne's Ricemellow Creme)
• 6-7 cups rice cereal (Erewhon Crispy Brown Rice Cereal)

Directions

1. Grease a 13 x 9 x 2-inch pan with cooking spray.
2. In large saucepan, melt the butter over low heat. Add the vegan fluff and stir until completely melted. Remove from heat.
3. Add rice cereal. Stir until well coated. Pour into greased pan.
4. Use wax paper to evenly press mixture into the pan. Allow to cool. Cut into 2-inch squares. Best if served the same day.

Lentil Marinara Sauce: Super Thick and Yummy!

I am back! Sorry it has taken me so long to update my blog. It gets a little busy when you have family and best friends visiting, and unfortunately, those unexpected events. But here I am, ready to share my fun and fabulous dishes with you all!

I adapted this lentil marinara sauce recipe from Mrs. J. She had given me this recipe months ago and I finally got the chance to check it out! As I was cooking it though, I decided to turn it into something a little bit more than sauce! More like a stew, but it was a nice, thick sauce perfect over pasta, sauteed veggies (my preference for a healthier dish), or even rice! I love marinara sauces, and to me, the thicker, the better! Yum!

Ingredients

• 1 large onion, chopped
• 3-4 fresh garlic cloves, minced
• 1-2 tbsp olive oil
• 4 cups vegetable broth
• 1-1/2 cups lentils, uncooked 
• 1/8-1/4 tsp cayenne
• 4 large carrots, peeled and roughly chopped
• 3 (6-oz) cans tomato paste
• 2 (14.5) oz cans diced tomatoes, undrained
• 1-2 cups broccoli florets
• 3/4 salt
• pepper, to taste
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp parsley
• 1/2 tsp Italian seasoning
• 3 handfuls of baby spinach leaves

Directions

1. In a  large pot or dutch oven, saute the onion and garlic in oil on medium-high heat until tender.
2. Add the broth, lentils, and cayenne pepper. Bring to a boil, reduce the heat and simmer for 40-45 minutes covered.
3. While the lentil mixture is cooking, steam the carrots for roughly 20 minutes, then puree or mash them. This helps to thicken the sauce. Set aside.
4. Once the lentils are done cooking, to the lentil mixture, add the pureed/mashed carrots, tomato paste, diced tomatoes,  broccoli florets, and spices. Bring to a boil, then reduce the heat and simmer uncovered for 20-30 minutes.
5. Add the spinach leaves, cover the pot and simmer for 5 minutes more, until the spinach is wilted.
6. Serve over sauteed, julienned vegetables (i.e. zucchini, squash, carrots) or rice or pasta. Top with fresh basil.
7. Enjoy!

Valentine's Day 2011 Recap

I hope everyone had a nice Valentine's Day! It's always nice spending this special day with loved ones (or talking on the phone), whether it's a significant other, family, or friends! Of course we always celebrate year-round, being surrounded by our loved ones, but I like to make this day extra special with David (all though, come to think of it, we have quite a few extra special days)!

So David woke up the morning of Valentine's Day with post-it notes EVERYWHERE! In the pockets of his work pants, the pocket of his work shirt, in his shoes, on the bathroom mirrors, on his car, in his lunch bag, on his coffee mug... I mean EVERYWHERE! Ha! I had wrote little love notes on about 20 post-its and put them in random places for David to find. What can I say? I love the guy, and I wanted to do something cute and cheezy!

David had tulips sent to the house... my favorite :) One day, I want to be able to grow my own tulips - they are so beautiful, but I feel I don't have the space to grow my own garden right now.

We decided to spend our Valentine's Day with a special homemade dinner. David had requested pasta with a meaty marinara sauce and garlic bread. The day before Valentine's Day I decided to take on a challenge and make my own French bread to make the garlic bread. I found a great recipe on Allrecipes! Turns out, French bread is for everyone! Vegans and non-vegans! It is very simple to make too! The only non-vegan step involved in making this bread is an egg-wash that is brushed on the dough before baking it - this is to just give the bread a nice, crusty, dark color though, which can also be done with milk! Since I wanted to try this French bread too, my "egg-wash" substitute was almond milk - perfect!

French Bread

Ingredients

• 1 pkg active dry yeast
• 1 cup warm water
• 2 tbsp sugar
• 2 tbsp vegetable oil
• 1 tsp salt
• 3 cups all-purpose flour
• Cornmeal
• 1-2 tbsp almond milk

Directions

1. In a large mixing bowl, dissolve the yeast in warm water. Let the mixture sit for 10 minutes, allowing the yeast to activate.
2. Add the sugar, oil, salt and 2 cups flour. Stir the mixture until well-blended. Stir in enough remaining flour to form a stiff dough.
3. Turn the dough onto a floured surface. Knead the dough until it is smooth and elastic, about 6-8 minutes.
4. Place the dough in a greased bowl, turning it on all sides so the dough will not stick to the bowl. Cover, with a piece of plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 hour (I usually place my dough in the oven. I warm up the oven a little, but not too much, before setting the dough in there).
5. Punch the dough down. Allow the dough to rest for about 10 minutes, then cover the bowl and let rise again for 30 minutes.
6. Punch the dough down again. Turn the dough onto a lightly floured surface. Shape it into a loaf (16 in. long x 2-1/2 in. wide) with tapered ends.
7. Sprinkle a greased baking sheet with cornmeal and place the loaf on the baking sheet. Cover the dough and let it rise until doubled, about 25 minutes.
8. Brush almond milk over the dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf.
9. Bake at 375 degrees F for 25-30 minutes or until golden brown.
10. Remove from pan to a wire rack to cool.

Unfortunately, my bread didn't rise as much as I would have wanted it to, so I didn't take a picture (to spare my embarrassment LOL). I don't know if my yeast wasn't activated enough (water may have been too warm, potentially killing the yeast) or if I had accidently formed the dough into something too long and wide. Who knows, I will do better next time!

 

The day of Valentine's Day I sliced up the bread and layed the slices on a baking sheet. I minced fresh garlic and put it in a small pan with vegan butter, allowing the garlic to saute a little in the melted butter. I then brushed the butter-garlic mixture on the tops of the sliced bread and sprinkled veggie parmesan cheese on top. All vegan and you would never even know it! I turned the broiler on and put the garlic bread in the oven for about 2 minutes - Perfect! David loved it!

 

For dessert, I made David's favorite... Gingerbread Cookies! I made one big cookie for him with lots of little heart-shaped cookies on the side. Since this was all for David, I did not "veganize" the recipe... they are perfect the way they are :)

 

I love Valentine's Day because it gives me a chance to get all creative and gives me a GREAT excuse to be beyond CHEEZY! LOL. I love it!

 

Too-Good-To-Be-True, Healthy Nori Rolls

Liking the idea of a lower-carb nori roll, I came up with this yummy recipe! I don't think you could have a healthier nori roll! It's loaded with nutrient-rich foods, antioxidants, and get this, it tastes fantastic! I uploaded my recipe to VegWeb, so check it out!

Too-Good-To-Be-True, Healthy Nori Rolls

Ingredients

• 2 nori sheets
• 1/2 cup prepared hummus, divided (recommended: Veganomicon's "A Hummus Recipe")
• 2-4 tbsp pine nuts, divided
• avocado, thinly sliced
• carrots, julienned
• cucumber, julienned
• red bell pepper, thinly sliced
• 1/2 cup alfalfa sprouts, divided

Directions

1. Using a bamboo mat, place a nori sheet on top of it, spread approximately 1/4 cup hummus on 2/3 of the nori sheet (closest to you).
2. On top of the hummus, sprinkle with 1-2 tbsp of pine nuts, then top with avocado, carrots, cucumber, and red bell pepper in a thin row. Top the vegetables with 1/4 cup alfalfa sprouts. Be sure not to pile too many veggies on top, as it will be difficult to roll (my recipe is very close to overload though!).
3. Take the end of nori sheet closest to you, and begin to roll up and over the vegetables. Use the bamboo mat to tighten that portion of the roll. Continue to roll (with the use of your bamboo mat) until the entire sheet is rolled up. Place the roll on a plate, and begin making the next roll. Place the second nori roll on the plate.
4. Refrigerate the nori rolls for at least 30 minutes before slicing. 
5. Once chilled, slice the nori rolls. Wet a knife and cut each roll into 6-8 pieces. Wetting the knife aids in the slicing process. 
6. Enjoy!

* Note: The amounts of vegetables in this recipe depend on your preference. Be careful not to overstuff the nori roll though! Recommend using 2-4 slices of each vegetable per roll.

 

 

 

Super Bowl XLV Hors d'œuvre Night!

What's better than hors d'œuvres for Super Bowl Sunday?! Woohoo! Although the Pittsburgh Steeler's didn't quite make the spotlight, we still had a nice and fun dinner watching the game, especially those commercials!

The Super Bowl XLV Menu:



Tuscan Bean Dip with Assorted Fresh Vegetables

Loaded-Veggie Nori Rolls

My Crazy-Healthy Experimental Nori Rolls

Baked  Spring Rolls

Homemade Nutella Spreads with Assorted Fresh Fruit
Front: Hazelnut Nutella
Back: Almond and Cashew Nutella



#1 Tuscan Bean Dip by Food Network

  Ingredients

• 2-4 tbsp olive oil
• 4-6 cloves garlic, minced
• 1-2 tbsp fresh rosemary leaves
• 1 (15-oz) can cannellini (northern) beans, drained and rinsed
• 1/2-1 tsp sea salt
• Pinch cayenne pepper
• Fresh vegetables for dipping: carrots, celery, red and green bell pepper, cucumber, broccoli

Directions

1. Heat oil and garlic in a small skillet over medium-high heat. Stir garlic until golden, about 3 minutes.
2. Pull skillet from heat; stir in rosemary and cool slightly.
3. In a food processor, add the beans, salt, cayenne pepper and rosemary oil. Process until smooth.
4. Scrape the puree into a serving bowl.
5. Serve dip with fresh raw veggies!

This bean dip is so delicious! A friend brought it over one time and I just loved it! I used to be all over blue cheese when fresh vegetables were near, but I'd never go back after trying this bean dip! I also never cared for rosemary until I tried this dip. Let me tell you, fresh rosemary is very different than dried, and it adds a wonderful flavor to this bean dip! I hope you enjoy it as much as I do! Yum!

 

#2 Loaded-Veggie Nori Rolls

  

#3 My Crazy-Healthy Experimental Nori Rolls

Ingredients

• 4 nori sheets
• 1 recipe Veganomicon's Sun-Dried Tomato Dip
• Sun flower seeds
• Carrots, julienned
• Cucumber, julienned
• Red bell pepper, thinly sliced
• Avocado, thinly sliced
• Alfalfa sprouts

Directions

1. Using a bamboo mat, place a nori sheet on top of it, add approximately 1/4 cup tomato dip on 2/3 of the nori sheet (closest to you). On top of the dip (on the closest part of the nori sheet to you), sprinkle sunflower seeds on top, then top with remaining ingredients. Be sure not to pile too many veggies on top, as it will be difficult to roll!
2. Take the end of nori closest to you, and begin to roll up and over the vegetables. Use the bamboo mat to tighten that portion of the roll. Continue to roll (with the use of your bamboo mat) until the entire sheet is rolled up. Place on a plate, allowing the nori roll to soften, while you continue making the next rolls.
3. When all 4 nori rolls are made, starting with the first one made, wet a knife and cut each roll into 6-8 pieces. Wetting the knife aids in the slicing process. 

I won't be posting Veganomicon's Sun-Dried Tomato Dip recipe unless it is requested. Unfortunately, I didn't really care much for it. I would like to try this same nori roll with hummus next time, maybe some pine nuts, and fresh basil! I will post this if I do! 

 

#4 Baked spring rolls (Click to view original recipe)

Ingredients

• 2 cups grated carrots
• 1 (14.5 ounce) can chop suey vegetables, drained
• 1 (8-oz) can water chestnuts, chopped
• 1/2 green pepper, chopped
• 1 bunch green onions, chopped
• 1 garlic clove, minced
• 1 (15-oz) can black beans, drained and rinsed
• 4 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon light soy sauce
• 1 teaspoon vegetable oil
• 1 teaspoon brown sugar
• Pinch cayenne pepper
• 16 rice paper wrappers (can purchase at an Asian market)

Directions

1. Heat a large skillet with olive oil and add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add the beans; heat through.
2. In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into the vegetable mixture and bring to a boil. Cook and stir for 2 minutes; remove from the heat.
3. Fill a large bowl with warm water. One at a time, dip the rice paper in the water for 20-30 seconds until it becomes soft and flexible. Lay on a flat surface. Spoon 1/4 cup of the vegetable mixture on the bottom third of the rice papper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining rice paper wrappers and filling. Spray the tops of the spring rolls with nonstick cooking spray. Bake at 425 degrees F for 20-25 minutes or until lightly browned.

These spring rolls were DELICIOUS! I highly recommend them! The only issue I had was with the rice paper wrappers...  I had made all of the rolls early in the day, so I refrigerated them in a tupperware container. As they sat in the fridge, each roll clung to one another, so when I went to take them out of the container they were stuck together! The rice paper is very delicate once it gets soft, so it tore easily when I tried to separate them all. Due to this issue, we had to eat these rolls with a fork, but this didn't take away from the delicious flavor at all! I will definitely be making these again!


#5 Wings from Frankie's Wings & Things

Of course when you have appetizers, and you're around David, you can't forget the wings! These are great but unfortunately I didn't get to have any this time around due to my recent vegan choices. They smelled delicious though, as always! My saliva glands were going crazy when I was serving them LOL! 

 

#6 Homemade Nutella Spreads (Click to view original recipe)

Hazelnut Nutella:

Ingredients

• 1/2 cup hazelnuts
• 1/4 cup powdered sugar
• 1 tbsp cocoa powder
• 1-2 tbsp vegetable oil
• water (optional)
• Assorted fresh fruit for dipping: sliced banana, sliced granny smith apples, sliced braeburn apples, strawberries, green grapes 

Almond and Cashew Nutella:

Ingredients

• 1/2 cup almonds, blanched
• 1/2 cup cashews
• 1/2 cup (scant) powdered sugar
• 2 tbsp cocoa powder
• 2 tbsp vegetable oil
• Assorted fresh fruit for dipping: sliced banana, sliced granny smith apples, sliced braeburn apples, strawberries, green grapes 

Directions

1. Place the nuts in a food processor and process until the nuts start to clump together in a ball, at least 5 minutes, if not more.
2. Add the powdered sugar and cocoa powder and process again for 2 to 3 minutes, until the mixture is well combined.
3. Drizzle in enough oil to make a spread. If the consistancy is not right after the addition of oil, add a bit of water (I had to do this for the hazelnut spread).
4. Store in an airtight container in the refrigerator for 4 to 6 weeks. Serve with fresh fruit, graham crackers, or spread on bread!

The homemade nutella spread was posted from One Perfect Bite, who seems to always be posting fun and exciting recipes!

Hope you like the menu! Some of the hors d'œuvres were a little time-consuming, but all worth it! Enjoy!